Apple and Ginger Chutney Recipe
Apple and ginger chutney has a delicate yet interesting flavor: the sour taste of apples and onions is harmoniously combined with the spiciness of fresh ginger. Find out how to do it!
The apple chutney is one of the most popular sauces on our tables, characterized by a delicious sweet and sour taste. It is the perfect accompaniment for the Thanksgiving turkey but for other types of meat too, as well as for cheeses like Taleggio, Camembert, fresh goat cheeses and Robiola.
We suggest you a particular apple and ginger chutney with a delicate yet interesting flavor: the sour taste of apples and onions is harmoniously combined with the spiciness of fresh ginger.
In our opinion, this is the ideal Thanksgiving chutney due to the easy availability of the ingredients: apple, ginger and onions can be found in any grocery and are very cheap.
Creeps Pink apples are perfect to prepare this homemade apple chutney recipe.
- Wash carefully the apples, peel them and chop into cubes.
- Peel the onions and cut them into thin slices.
- Take a large and deep saucepan, pour the apple vinegar and add the sugar slowly, blending until it's everything well melted, then add the apples, the onions and the ginger grated.
- Put on low heat and start cooking. Make it boil, stirring frequently for an hour and a half, until it gets a smooth texture.
- Add the salt, the mustard and the raisin and cook for 20 more minutes.
- Serve at room temperature.
Notice: quantities expressed in this apple chutney preserve recipe are to fill in more jars.
If you're planning to make the apple ginger chutney for canning, and you're not an expert, please refer to USDA Complete Guide for Home Canning.